On mornings I need to be out the door in a hurry, this filling oatmeal bake is my go-to. It's packed with juicy blueberries and flavorful coconut and keeps me full until lunchtime! I can quickly scoop a bit into a glass bowl, add a splash of almond milk, reheat, and be on my way in no time. It's so simple to make, so if you're able to prep it on Sunday, you'll have heat-and-eat breakfasts ready for the whole week!
You can use any type of berries you like in here, I just really enjoy the blueberry/pecan combo. And don't fret, if you've only got walnuts at home, use those. And if you dislike coconut, leave it out. Or sub in sunflower seeds. Recipes are meant to be edited to your taste. so as always, I encourage you to get creative with it. Use what you've got at home and make the flavor profile fit your taste buds. You'll be glad you did! Recipe serves 5-6.
2 tablespoons butter
2 cups rolled oats
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup coarsely chopped pecans
1/3 cup unsweetened coconut chips
1/2 cup blueberries
1 large egg
1/4 cup maple syrup (or honey or agave nectar)
2 teaspoons vanilla extract
2 cups unsweetened almond milk (or whatever you use at home)
Preheat the oven to 375°F. Place the oven rack in the top third of the oven. Set butter in a deep 3-quart casserole dish or 8-inch square baking dish and set the dish in the oven. Allow to heat for about 5 minutes, or until the butter is melted. Remove the dish from the oven with hot pads.
Meanwhile, in a large bowl, mix together the oats, baking powder, cinnamon, ginger, and salt. Pour into the baking dish with the melted butter, and gently toss the oats until they are coated with butter. Stir in pecans and coconut, mixing well, then toss in berries. Make sure blueberries are evenly scattered around the dish.
In the same bowl you used for the oat mixture, whisk together the egg, maple syrup, and vanilla. Mix until well combined, then slowly whisk in the milk. Carefully and evenly pour wet ingredients over the oats. Bake for 35 to 45 minutes, or until the top turns gently golden and the edges are bubbling. Allow to cool a few minutes before serving.
To reheat: portion out a bit of the bake into a glass bowl, splash a few tablespoons of unsweetened almond milk on top, and warm in the microwave for 60-90 seconds. Stir and enjoy!
recipe adapted from Fearless Fresh